Category: 140-11-4

Yang, Jingwen published the artcileTranscriptome-Based WGCNA Analysis Reveals Regulated Metabolite Fluxes between Floral Color and Scent in Narcissus tazetta Flower, COA of Formula: C9H10O2, the main research area is Narcissus flower color transcriptome flavonol carotenoid metabolite; Narcissus tazetta; floral fragrance; floral pigment; metabolite flux; transcription factors; transcriptome-based WGCNA analysis.

A link between the scent and color of Narcissus tazetta flowers can be anticipated due to their biochem. origin, as well as their similar biol. role. Despite the obvious aesthetic and ecol. significance of these colorful and fragrant components of the flowers and the mol. profiles of their pigments, fragrant formation has addressed in some cases. However, the regulatory mechanism of the correlation of fragrant components and color patterns is less clear. We simultaneously used one way to address how floral color and fragrant formation in different tissues are generated during the development of an individual plant by transcriptome-based weighted gene co-expression network anal. (WGCNA). A spatiotemporal pattern variation of flavonols/carotenoids/chlorophyll pigmentation and benzenoid/phenylpropanoid/ monoterpene fragrant components between the tepal and corona in the flower tissues of Narcissus tazetta, was exhibited. Several candidate transcription factors: MYB12, MYB1, AP2-ERF, bZIP, NAC, MYB, C2C2, C2H2 and GRAS are shown to be associated with metabolite flux, the phenylpropanoid pathway to the production of flavonols/anthocyanin, as well as related to one branch of the phenylpropanoid pathway to the benzenoid/phenylpropanoid component in the tepal and the metabolite flux between the monoterpene and carotenoids biosynthesis pathway in coronas. It indicates that potential competition exists between floral pigment and floral fragrance during Narcissus tazetta individual plant development and evolutionary development.

International Journal of Molecular Sciences published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, Formula: C9H10O2, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Matebie, Wondwosen Abebe published the artcileChemical composition and antimicrobial activity of essential oil from Phytolacca dodecandra collected in Ethiopia, Recommanded Product: Benzyl acetate, the main research area is Phytolacca essential oil aroma antimicrobial; HS-SPME; Phytolacca dodecandra; antimicrobial activity; chemical composition; essential oil.

The essential oil from Phytolacca dodecandra, a traditional herb of Ethiopia, has been studied, including the chem. composition and antimicrobial activity. The difference between four P. dodecandra samples (P-1-P-4), which differed in gender or location, has also been analyzed. The essential oils were obtained by steam distillation, while the aromas were extracted by head space solid-phase microextraction (HS-SPME) and both were analyzed by gas chromatographymass spectrometry (GC-MS). The oils’ antimicrobial activities were evaluated by the microdilution method against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans. Ninety one components, representing 88.37 to 94.01% of the aromas, were identified. The compositions of the aromas of four samples are mainly dominated by aldehydes and ketones: 2-nonanone (1.80-30.80%), benzaldehyde (4.99-25.99%), and sulcatone (2.34-5.87%). Sixty components representing 64.61 to 69.64% of the oils were identified, and phytone (3.04-21.23%), phytol (4.11-26.29%) and palmitic acid (1.49-23.87%) are the major compounds No obvious antimicrobial activity was observed for all the four essential oils.

Molecules published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Patil, Sumangala B. published the artcileSynthesis and exploration of anticancer activity of silver nanoparticles using Pandanus amaryllifolius Roxb. leaf extract: Promising approach against lung cancer and breast cancer cell lines, Related Products of esters-buliding-blocks, the main research area is Pandanus leaf extract silver nanoparticle lung breast cancer.

The development of scalable, biocompatible, cost effective, and simple techniques for silver nanoparticles (AgNPs) synthesis is one of the significant fields in Nanoscience research. Hence, in this study, the green chems. present in the Pandanus amaryllifolius Roxb. leaves were extracted by using the Soxhlet extraction apparatus Pandanus amaryllifolius Roxb. leaves extract composed of Catechin, Gallic acid, Indole, Benzyl acetate, and Cresol, which can be used in the reduction of silver ions (Ag+) into nano silver (Ag0). The preliminary preparation of AgNPs was observed by color change to brown and it is further characterized by UV-Vis, FT-IR, SEM, XRD, TGA and DTA studies. The cytotoxicity activity of Pandanus amaryllifolius Roxb. leaves-silver nanoparticles (PARLE-AgNPs) was tested on cancer cell lines. Interestingly, the synthesized PARLE-AgNPs exhibited robust anticancer activity against both lung cancer (A549) and breast cancer (MCF7) cell line and results are compared with standard cisplatin drug. The IC 50 of cell inhibition of PARLE-AgNPs against MCF-7 & A549 cell lines was found to be 27.19μg/mL and 22.36μg/mL resp. Quantum chem. studies confirm the electron donation property of Pandanus amaryllifolius Roxb. leaves extract This greenly prepared silver nano-formulation has a huge potential to be explored in various diverse aspects.

Biologia (Cham, Switzerland) published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Liu, Zhibin published the artcileDynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui), Quality Control of 140-11-4, the main research area is Wuyi Rock tea phenolics leaf alkaloids Maillard reaction flavor; Dynamic changes; Manufacturing process; Morphology; Phenolic compounds; Volatile compounds; Wuyi Rock tea.

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mech. performance and facilitated the subsequent enzymic fermentation During fermentation, approx. 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.

Food Chemistry published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Adabavazeh, Fatemeh published the artcileEvaluation of synthesized magnetic nanoparticles and salicylic acid effects on improvement of antioxidant properties and essential oils of Calotropis procera hairy roots and seedlings, Name: Benzyl acetate, the main research area is Calotropis hairy root seedling antioxidant essential oil; magnetic iron oxide nanoparticle salicylic acid.

Calotropis procera (Aiton) W.T. Aiton presents high levels of medicinally important terpenes and phenolics with antiinflammatory, antimicrobial, and antioxidant properties. The present study aimed to develop a suitable platform for mass production of pharmacol. metabolites and improvement of antioxidant activity of C. procera. Motivated by such aim, potential effects of Fe3O4 nanoparticles (Fe3O4 NPs) and salicylic acid (SA) on antioxidant defense response and essential oils in seedlings and hairy roots were investigated. 21-day-old seedlings were treated by five levels of Fe3O4 NPs (0, 50, 100, 150, and 200 mg L-1) and three SA concentrations (0.0, 0.05, 0.1 mM). Moreover, the hairy roots about 2 cm were transferred into MS liquid medium supplemented with the above-mentioned concentrations of Fe3O4 NPs and 0 and 0.01 mM SA. After treatment, total phenolics, flavonoids, flavonol, anthocyanin, activity of polyphenol oxidase and L-phenylalanine ammonia-lyase, ferric-reducing antioxidant power, 2, 2-diphenyl-1-picrylhydrazyl and production of essential oils were analyzed. Result demonstrated that hairy root culture is a powerful alternative for improving and inducing secondary metabolites of C. procera as compared to seedlings. Moreover, it was found that Fe3O4 NPs combined with SA have the more ability than all other treatments to improve antioxidant activity and essential oil in both seedlings and hairy roots. Here, 100 and 200 mg L-1 Fe3O4 NPs combined with 0.01 mM SA had more pronounced impact on induction of pharmacol. constituents and antioxidant activity. Results suggest that Fe3O4 NPs and SA in hairy root culture can bring great insights into development in vitro biosynthesis of valuable secondary metabolites.

Plant Cell, Tissue and Organ Culture published new progress about Anthocyanins Role: THU (Therapeutic Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Lin, Mandy Man-Hsi published the artcileEvaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures, Quality Control of 140-11-4, the main research area is non saccharomyces yeast vineyard wine starter culture; Aroma; Fermentation; Flavour; Lipase; Non-Saccharomyces; Protease; Un-inoculated; Wine; β-Glucosidase.

The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to pos. contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterized. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium, Meyerozyma, Wickerhamomyces and Torulaspora) were identified by sequencing the internal transcribed spacer regions of the 5.8S rRNA gene (ITS1-5.8S-ITS2 region). The indigenous isolates were evaluated for oenol. properties, namely, ethanol tolerance, enzyme activity, and H2S production To determine their potential industrial use as starter cultures, representative isolates of each species were assessed in a sterile chem. defined grape juice and Viognier grape juice to evaluate their contribution to fermentation kinetics and production of key metabolites, including volatile compounds

International Journal of Food Microbiology published new progress about 5.8S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Sireyil, Gulnazar published the artcileEffects of onion paste on flavor of a different kind of bread (naan) analyzed with E-Nose and GC-IMS, Safety of Benzyl acetate, the main research area is onion paste flavor bread ENose GCIMS.

In this study, electronic nose (E-Nose) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E-Nose anal. could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC-IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster anal. and principal component anal. (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds The reliable results derived by GC-IMS, PCA, and linear discriminant anal. in this study can provide precise theor. guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement : Electronic nose and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC-IMS anal. showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste.

Journal of Food Processing and Preservation published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Peng, Bin published the artcileDifferences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production, Computed Properties of 140-11-4, the main research area is Prunus Nicotiana Escherichia Yarrowia gammadecalactone AAT1 gene.

Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation. Among the many volatiles in peach (Prunus persica) fruits, γ-decalactone has the greatest contribution to the characteristic peach aroma. Some peach cultivars have γ-decalactone contents that are too low to detect. Comparison of the transcriptomes and metabolomes of a high-aroma cultivar, Fenghuayulu, and a low-aroma cultivar, Achutao, suggested that amino acid substitutions in Alc. ACYLTRANSFERASE (PpAAT1) are responsible for the undetectable levels of γ-decalactone in cv Achutao fruit. Modeling and mol. docking anal. of PpAAT1 indicated that the substituted residues might determine substrate recognition or act as control channels to the active site. Examination of loss-offunction mutations of PpAAT1 generated by CRISPR/Cas9 in cv Fenghuayulu showed that fruits with PpAAT1 mutations had significantly lower γ-decalactone contents. Expression of the version of PpAAT1 from cv Fenghuayulu in cv Achutao restored γ-decalactone levels to those measured in ‘Fenghuayulu’, confirming the specific contribution of PpAAT1 to the formation of this key aroma compound These results show how the biosynthesis of the peach aroma compound γ-decalactone is compromised in some low-aroma cultivars and illustrate the physiol. role of PpAAT1 in plant lactone biosynthesis.

Plant Physiology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Cheng, Jin-tao published the artcileTranscriptome analysis of the influence of CPPU application for fruit setting on melon volatile content, Formula: C9H10O2, the main research area is Cucumis fruit benzyl phenethyl acetate phenylalanine metabolism CPPU transcriptomics.

In fruit production, the application of the plant growth regulator 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) dulls the fruit aroma. Gas chromatog.-mass spectrometry and transcriptome analyses were performed on CPPU-treated and pollinated fruits to determine how CPPU affects the production of aroma in melon fruit. The results showed that the contents of two important esters (benzyl acetate and phenethyl acetate) in the CPPU-treated fruits were significantly lower than those in the pollinated fruits. Transcriptome sequencing data revealed that most differentially expressed genes were involved in “”phenylalanine metabolism”” pathway, and their expression was significantly decreased in the CPPU-treated fruits. Further anal. showed that the phenylalanine content in the CPPU-treated fruits was significantly higher than that in the pollinated fruits. In summary, CPPU application interferes with phenylalanine metabolism in melon fruits and affects the production of aromatic esters.

Journal of Integrative Agriculture published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics